Lemon Sole and Rice Timbale with Brown Shrimp Sauce

Baked lemon sole fillets filled with a shrimp and vegetable rice pilaf, served with a creamy herb shrimp sauce.

Healthy Dinner Fish Seafood Rice

Estimated Nutrition

Calories

918.4

kcal / serving

918.4 kcal total

Carbs

78.5g

per serving

78.5 g total

Fat

43.1g

per serving

43.1 g total

Protein

54.2g

per serving

54.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

tbsp

Greek-Style Yoghurt

GrainsCereals

Basmati Rice

Liquids

150

Chicken Stock

NutsSeeds

tbsp

Parsley

fresh, chopped

tbsp

Dill

fresh, chopped

OilsFats

Olive Oil

for the pilaf

Vegetable Oil

for greasing

Olive Oil

for the sauce

Seafood

Brown Shrimps

cooked

piece

Lemon Sole Fillet

skin removed, cut in half lengthways

tbsp

Brown Shrimps

cooked

Vegetables

0.5

piece

Onion

chopped

0.5

piece

Red Pepper

roasted and chopped

Peas

piece

Red Pepper

roasted and chopped

Method

Preheat the oven to 200°C.

Heat oil in a saucepan and fry the onion and pepper for 4 minutes.

Boil the stock, add rice, cover, and simmer for 12 minutes.

Stir the peas and shrimps into the cooked rice.

Grease a tray and a 10cm ring mould with oil.

Line the ring mould with sole fillets and bake for 4 minutes.

Pack the rice pilaf into the fish ring and bake for 5 more minutes.

Sauté the sauce pepper in oil, add shrimps, and stir in yoghurt and herbs.

Serve the timbale on a plate without the ring and spoon sauce around it.